Savory Baked Okra And Kidney Bean Medley Recipe

About this recipe

This hearty and flavorful dish combines tender okra, protein-packed kidney beans, and a medley of vegetables and spices. Perfect for a satisfying kosher and vegetarian dinner.

Ingredients

• 1 Kg Red Onion 1kg
• 100 G Jumbo Garlic 100g
• 300G Shana Okra Sliced Rings
• Each Pepper Red- Each
• 1 Kg Tomatoes 1kg
• 400G Epicure Organic Red Kidney Beans
• 10G Top-Op Bay Leaves 10g
• - Potts Vegetable Stock Can

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. Heat a non-stick frying pan over medium heat and dry fry 2 chopped red onions and 2 minced garlic cloves until softened, about 5 minutes.
3. 3. Add 7 sliced okra and 1 diced red pepper to the pan. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
4. 4. Stir in 1 diced tomato and 1 cup of vegetable stock. Mix well to combine.
5. 5. Add 1 can (about 400 g) of drained and rinsed kidney beans and 2 bay leaves to the pan. Stir everything together and let it simmer for 5 minutes.
6. 6. Transfer the mixture to an oven-safe dish and bake in the preheated oven for 20 minutes, allowing the flavors to meld together.
7. 7. Remove the dish from the oven, discard the bay leaves, and serve hot. Enjoy your savory baked okra and kidney bean medley!